MONASTERY RECIPE FOR ROASTED CARP

Some time ago, I bought Prespa Carp. It was big, 3 and a half kilos. I ordered it chopped to make it easier to us, because there's no way I can slice that big fish at home, the bones are huge and very hard, I would need an electric saw to cut it. So I divided the fish in 2 parts, I fried the first half and decided to bake the second half of the carp because I prefer roast rather than fried. I've done a research on what's the the best way to roast the carp and I can freely say that this recipe is mostly inspired by the recipe for roasted carp from Bigorski monastery. The recipe is amazing and the dish looks wonderful after baking. And the taste...oh, well, you need to try it and let me know what you think.
 Ingredients:
  • about 1,5 kg carp
  • 4 larger carrots
  • 3 larger onions
  • 1-2 lemons
  • parsley
  • 1 head garlic
  • 200 ml white wine 100 ml tomato sauce
  • olive oil
  • salt, vegetable seasoning, pepper, paprika
  • spices: basil, thyme (to taste)
Preparation:
  1. In a large bowl, slice the carrots in circles, chop the onions, add vegetable seasoning, black pepper, paprika, stir and transfer into oiled baking tray. Add a little olive oil, the tomato sauce and the wine and mix well.
  2. First, the fish should be well cleaned and salted well several hours before baking. You can put the whole fish in the middle, just make several cuts on the top or as I did, I arranged the sliced carp in the middle. Place one slice of lemon and a few slices of garlic in each cut or between fish pieces. Add parsley. If it's a whole fish, fill it up nicely with garlic, lemon, parsley, and you can fill with onions with carrots too. Add spices to whole fish, black pepper, basil, thyme.
  3. Warm up aside 100 ml of olive oil and pour the hot oil over the fish.
  4. Bake in preheated oven for about 1 hour at 200 C degrees, and after 1 hour, flip the pieces of fish carefully (or the whole fish) and allow it to roast for another half hour.